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OatMilk Chocolate Stout

198 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Jim
Calories: 198 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Monday October 22nd 2018
1.059
1.020
5.1%
18.0
28.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 68.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.5%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 4.3%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 12.8%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.4%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.04 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz cacao Flavor Boil 10 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
spring
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 11 0 0 0 125
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains (equipment estimates 3.82 g | 15.3 qt) 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.67 g | 18.7 qt) 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.48 g | 25.9 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

5 oz of stove top roasted cacao nibs made into a tincture with 8oz of vodka. Soaked and shaken for four days. Frozen for 24 hours and the sludge scraped off.
3 oz cacao tincture left added at end of boil- 5 min.

Steeped 2lbs dark grains at 168 for 30 min.
Mash 2.75 gal
Sparge 4.25 gal

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  • Last Updated: 2020-04-09 22:21 UTC